***Potstickers (Kuo Teh)

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I made a Chinese Dim Sum meal for a Meal Management final project. These are time consuming to make, but, delicious.

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Ingredients

  • 1 package Gyoza wrappers (round shaped wonton skins found in refrig. Asian section
  • FILLING
  • 1 pound fresh ground pork
  • 1 (10 oz) package chopped frozen spinach
  • 1 tablespoon light soy sauce
  • 1 tablespoon sherry
  • 1 tablespoon sesame oil
  • 1 1/4 teaspoon salt
  • 3 tablespoon minced green onions
  • 3 tablespoon minced fresh ginger
  • 3 tablespoon minced Chinese parsley (cilantro)
  • DIP
  • 2 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon vinegar

Preparation

Step 1

1. TO MAKE FILLING: Partially thaw spinach and lightly squeeze out liquid (leave some liquid with the spinach). Mix with rest of ingredients.
2 WRAPPING: Drop 1 tbsp. of filling in center of dough rounds.
3 Fold the dough over the filling, pinching together just the top to make a half circle.
4 On the side nearest you, form 2 to 3 pleats on each side and pinch them to meet the opposite side to seal.
COOKING: Heat 2 tbsp. of oil in a 12" heavy skillet over medium-high heat. Lightly brown Pot Stickers until golden on the bottom, pour 1 cup water into the skillet and cover immediately. Cook over medium heat until most of the liquid is absorbed. Uncover and continue cooking until liquid is completely absorbed and the Pot Stickers are golden brown on the bottom. Serve with dip.
DO AHEAD NOTES: Wrap and freeze them. Cook just before serving. Pot Stickers turn out even better when the freezing process gives the filling additional moisture, making them juicier and tastier! Add 5-7 more minutes to cooking time if frozen.
COMMENTS: To prevent Pot Stickers from actually sticking to the bottom of the pan, it is best to use either a Teflon, a heavy bottom commercial aluminum, a cast iron or a well-seasoned steel skillet.

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